Saturday, July 21, 2012

Lemon-Zucchini Loaf with Lemon Glaze

I am surrounded by lovely people who garden and share their bounty with us. My MIL often has yummy fresh things to send home with us as well as an Amish girl I work with. Zucchini is the one veggie gardeners seem to always have a large crop of. And I LOVE it! There are so many yummy things to make with zucchini. Here is a new favorite . . .

LEMON-ZUCCHINI LOAF WITH LEMON GLAZE by NancyCreativeMakes one 9×5″ loaf 
The notations in parentheses are what I altered
  • 2 cups unbleached all-purpose flour (wheat flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup canola oil (olive oil)
  • 2/3 cup sugar (Agave)
  • 1/2 cup buttermilk (skim milk)
  • Juice of 1 lemon or 2 Tablespoons lemon juice
  • Zest of 1 lemon
  • 1 cup grated zucchini (you don’t need to peel the zucchini before grating it)
- Preheat oven to 35o degrees. Grease and flour a 9×5″ loaf pan; set aside.
- In large bowl, blend flour, baking powder, and salt; set aside.- In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.- Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t over mix.- Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes). Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze…
  • 1 cup powdered sugar
  • Juice of 1 lemon (or 2 Tablespoons lemon juice)
    In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.
    (For my glaze I mixed up a concoction of honey and lemon juice on the stove top, adding gelatin to make it thick.  I think it was:
    1/2 cup honey
    1 tbsp lemon juice
    4 tsp cook type clear gel
    I didn't measure exactly so I'm not totally certain.  Play around with it! You can't go wrong with honey and lemon!)

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